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Registro Completo |
Biblioteca(s): |
Embrapa Uva e Vinho. |
Data corrente: |
07/07/2009 |
Data da última atualização: |
11/06/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
EDAGI, F. K.; SESTARI, I.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R. |
Afiliação: |
F. K. EDAGI, ESALQ/USP; I. SESTARI, ESALQ/USP; F. A. M. TERRA, ESALQ/USP; D. G. CHIOU, ESALQ/USP; R. A. KLUGE, ESALQ/USP; LUCIMARA ROGERIA ANTONIOLLI, CNPUV. |
Título: |
Effect of ripening stage on astringency removal of 'Rama Forte' persimmon. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Acta Horticulturae, The Hague, n. 833, p. 269-274, 2009. |
Idioma: |
Inglês |
Notas: |
Trabalho apresentado no IVth International Symposium on Persimmon. |
Conteúdo: |
Ripening stage is one of the most important factors that influence astringency removal from persimmon fruit. This work aimed to evaluate the efficiency of tannin polymerization for fruit harvested at different ripening stages and its influence on quality parameters. Fruit at three ripening stages (yellow, orange and red) were exposed to 70 kPa CO2 during 12 and 18h, at 22°C and 95% RH. The soluble tannin content decreased abruptly two days after CO2 treatment, regardless of ripening stage and exposure time. Yellow fruit exposed for 18h were completely non-astringent one day after treatment. In general, with the advance in ripening and increase in exposure time, fruit firmness decreased. Astringency removal with CO2 promoted an immediate increase in respiration rate, significantly higher for red fruit. The stress caused by high CO2 induced a significant increase in ethylene synthesis after two days at 22°C. In yellow fruit, the exposition to 70 kPa CO2 for 18h, maintains firmness during 16 days and completely removes the astringency after two days. |
Palavras-Chave: |
Adstringência; Armazenagem; Firmeza; Tempo de exposição. |
Thesagro: |
Caqui; Colheita; Dióxido de Carbono; Fruticultura; Maturação; Pós-Colheita. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/196027/1/Effect-of-Ripening-Stage-on-Astringency-Removal-of-Rama-Forte-Persimmon.pdf
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Marc: |
LEADER 01966naa a2200313 a 4500 001 1543343 005 2019-06-11 008 2009 bl uuuu u00u1 u #d 100 1 $aEDAGI, F. K. 245 $aEffect of ripening stage on astringency removal of 'Rama Forte' persimmon.$h[electronic resource] 260 $c2009 500 $aTrabalho apresentado no IVth International Symposium on Persimmon. 520 $aRipening stage is one of the most important factors that influence astringency removal from persimmon fruit. This work aimed to evaluate the efficiency of tannin polymerization for fruit harvested at different ripening stages and its influence on quality parameters. Fruit at three ripening stages (yellow, orange and red) were exposed to 70 kPa CO2 during 12 and 18h, at 22°C and 95% RH. The soluble tannin content decreased abruptly two days after CO2 treatment, regardless of ripening stage and exposure time. Yellow fruit exposed for 18h were completely non-astringent one day after treatment. In general, with the advance in ripening and increase in exposure time, fruit firmness decreased. Astringency removal with CO2 promoted an immediate increase in respiration rate, significantly higher for red fruit. The stress caused by high CO2 induced a significant increase in ethylene synthesis after two days at 22°C. In yellow fruit, the exposition to 70 kPa CO2 for 18h, maintains firmness during 16 days and completely removes the astringency after two days. 650 $aCaqui 650 $aColheita 650 $aDióxido de Carbono 650 $aFruticultura 650 $aMaturação 650 $aPós-Colheita 653 $aAdstringência 653 $aArmazenagem 653 $aFirmeza 653 $aTempo de exposição 700 1 $aSESTARI, I. 700 1 $aTERRA, F. A. M. 700 1 $aCHIOU, D. G. 700 1 $aKLUGE, R. A. 700 1 $aANTONIOLLI, L. R. 773 $tActa Horticulturae, The Hague$gn. 833, p. 269-274, 2009.
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Embrapa Uva e Vinho (CNPUV) |
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1. | | EDAGI, F. K.; SESTARI, I.; TERRA, F. A. M.; CHIOU, D. G.; KLUGE, R. A.; ANTONIOLLI, L. R. Effect of ripening stage on astringency removal of 'Rama Forte' persimmon. Acta Horticulturae, The Hague, n. 833, p. 269-274, 2009. Trabalho apresentado no IVth International Symposium on Persimmon.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
Biblioteca(s): Embrapa Uva e Vinho. |
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